Cajun Cornbread Stuffing

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3 Tbsp. soy margarine
1 cup diced bell pepper
1 cup diced onion
1 cup diced celery
1 cup sliced oyster mushrooms
1 Tbsp. minced garlic
1 tsp. dried thyme
1 tsp. dried rubbed sage
1/4 tsp. cayenne pepper
1 bay leaf
5 cups cubed cornbread
Salt and pepper, to taste
2 cups vegetable broth

• Preheat the oven to 350°F. Grease a 13x9x2-inch baking dish and set aside.
• Melt the margarine in a heavy large Dutch oven over high heat. Add the peppers, onions, celery, mushrooms, garlic, thyme, sage, cayenne, and bay leaf and sauté until the vegetables are just tender and the mixture is very moist, about 15 minutes.
• In a large mixing bowl, combine the vegetable mixture and the cornbread. Season to taste with salt and pepper.
• Mix the vegetable broth into the stuffing, then transfer to the prepared baking dish. Cover tightly with “buttered” aluminum foil.
• Bake until firm and heated through, about 45 minutes. Uncover and bake until just beginning to brown on top, about 15 minutes.

Makes 8 cups

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